If you follow me on snapchat (stephlouiseatb) or instagram/instagram live (homeinhighheels) then you likely know my obsession with Asian-inspired dishes. This is one I had waiting in the wings for some time. I’ve transitioned to low carb but I found a few posts that never made it into the limelight! I’ll give low carb variations below but honestly- this is the kind of dish I splurge on a few bites of carbs. Keep reading to see how to put together this simple but delicious dish for yourself!…
Are you an avocado lover like me? I want to eat it at every meal but my husband can’t stand it. I always have some hanging around but since they don’t last long…I find myself eating them up quicker! Lunch is also my me-time meal where I tend to eat foods my husband turns his nose up- including deviled eggs & avocado! Keep reading to add this simple recipe to your arsenal!…
I’m so excited to bring you guys this recipe! These Green Goddess Won Ton Salad Cups are super easy to make, adapt to what you have in your fridge, & taste a bit like a cheat meal…without being one! Want to see how to make them? I also have my tips for making the perfect little won ton cups too! Keep reading to check it out!…
Bacon & Jalapenos are two of my favorite things. Another favorite thing? Poppers- ooey, gooey, cheesy poppers. Oh, & pizza? Yes. That too. Basically this recipe is a bunch of my favorite things crammed into the easiest single-serving recipe pretty much ever. Keep reading to check it out!…
Easy lunches are my jam lately. I’ve been trying to make things in batches that I can eat for a few days in a row. Today I’m sharing one that is basically made for you- in the best way possible. All I did was toss in some protein! Keep reading to check it out & snag a coupon for yourself!…
I’ve been trying to recreate some of my favorite restaurant dishes at home lately…& some of them have turned out pretty great. Ahi tuna is an ingredient I’m mildly obsessed with- I love just about everything about it. Except cooking it. While this still isn’t perfect it was tasty…& inspired by a recipe in Clean Slate written by the editors of Martha Stewart Living. This dish is healthy, easy to make, & has some brightness to perk up the tastebuds. …
Are you a soup fan? I go for weeks eating soups as my lunch at home. Something about the warmth & often something spicy just makes me happy. It can also really help with weight loss & making us feel more full! This recipe was adapted from the Poached Chicken with Bok Choy in Ginger Broth recipe from Martha Stewart Clean Slate Cookbook, p. 232. I’m in love with the recipe overall but I subbed in some flavors & ingredients I almost always have on hand. This is an easy one that is sure to please & adjust for anyone wanting to use up some ingredients!…
Hopefully you caught my Thai Peanut Sauce Recipe yesterday because today we’re throwing it together into one of my favorite lunches! Eat them cold, eat them hot, eat them right after they’ve been prepared, save them for later…main dish…appetizer…side…. Seriously this is one of those dishes that does it all. Plus it is completely customizable. If you don’t dig the veggies I do or you prefer tofu instead of chicken- whatever. Plus it is Friday & that means time for another Friday Foodie Linkup! Check it out!
- For Noodles-
- 1 box of spaghetti noodles
- salt & pepper
- 1 tablespoon oil
- 1 clove garlic
- ½ teaspoon Asian peppers or sriracha
- 2 chicken breasts, cut into bite size pieces
- 1 can baby corn, drained well & chopped into thirds
- 15-20 spears of medium asparagus, cleaned & chopped into thirds
- 1-2 tablespoons soy sauce
- For Sauce- see this entry from Home in High Heels
- You'll want about 2-3 tablespoons per person.
- Optional- chopped green onions & peanuts.
- Salt a large pot of water & bring to a boil. Add pasta & cook according to package instructions. Drain, rinse under cold water, & set aside.
- Add oil to wok & heat on high. When heated, dd garlic & saute until lightly browned.
- Sprinkle chicken with salt & pepper, also the dried peppers if using. Add sriracha at the end or directly to the sauce. Add chicken to the pan & cook until lightly browned.
- Add baby corn & saute for 1-2 minutes to remove moisture. Add asparagus last since it cooks faster.
- Add soy sauce & mix thoroughly then remove from heat. Add noodles & sauce mixing well.
- Serve hot or chill. Can be eaten hot or cold.
Yum! Simple, easy to make, & uses a sauce you can keep on hand. Remember to check out that recipe for Thai peanut sauce here– it beats the bottled versions! I really hope you give this recipe a try because it is an amazing fallback meal that is kid friendly as well, just omit spicy additions when you make the sauce. For more texture add some chopped peanuts on top, yum!
& here is the linkup! Hope you enjoy checking out the other recipes as much as I do! Want to join in on our next linkup? Check out my Lifestyle Blogging Network tab here for more information & how to apply.
Crescent dough is definitely a great emergency food. When I haven’t prepared something, have been working through till dinner, or just have no idea what to make this is a common ingredient. Ready made crescent dough is something I’ve always used but someday I’ll get around to making my own! I use it combined with leftovers or food I need to use up. This time it was a bunch of thin sliced ham in the fridge & a hankering for something cheesy.
Crescent Ham & Cheese Roll Ups
recipe from Home in High Heels
1 8 ounce can refridgerated crescent dough
16 slices thin honey ham
1.5 cups cheddar cheese
2 tablespoons Parmesan (or extra cheddar cheese)
2 tablespoons butter
1/2 teaspoon Italian seasoning
1/4 teaspoon seasoning salt
1. Preheat oven to 350 degrees.
2. Melt butter in glass dish in microwave. Mix in herbs & salt to taste. Set aside.
3. Pop open crescent dough. leave in large sheet for pin wheels. Lay out like a flat rectangle.
4. Sprinkle half the cheese on the dough. Spread out turkey. Top with remaining cheese.
5. Roll into log shape & slice with a very sharp knife for an even cut. Slice into 12, 14, or 16 depending on preference.
6. Baste with melted butter mix. Reserve 1/2.
7. Place in oven for 10 minutes, remove & baste with remaining butter & top with Parmesan. Continue baking 5-7 minutes until bubbly & golden.
8. Remove from oven & serve immediately.
Hubby ate these up! We usually throw veggies in these like broccoli or sauteed peppers. Tonight we were craving “junk” so this was a nice medium. What would you put in roll ups?
Need it on the go? Make the brown rice ahead, add the peas to your salad, and sub out the fish for chicken. Grab & go lunch you can feel good about!